RADIO TRANSCRIPT
August 15, 2022
Brandi Silver

This is Brandi Silver, FCS agent with the N.C. Cooperative Extension, Burke  County Center.  Our program today is about peaches.

One way to reduce the risk of coronary heart disease, stroke and certain cancers is meeting your daily recommended amount of fruits and vegetables. The natural antioxidants in these foods help your body be at peak performance.

Peaches are low in calories and contain no saturated fat. They are a source of Vitamin A and beta-carotene which protect from lung and oral cancers as well as night vision issues. So, in the summer instead of an apple a day, grab a peach to help promote healthy skin and get a great dose of antioxidants.

Preserving peaches can be a great way to enjoy this fruit year-round, especially if you have a peach tree but there are a few pieces of research to take note of before deciding on how to preserve. There is evidence that some varieties of white-flesh peaches have a higher pH, which means lower in acid, than traditional yellow varieties. Therefore white-flesh peaches should not be canned. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches.

This has been Brandi Silver with the N.C. Cooperative Extension, Burke County Center.  For more information, contact us 764-9480.